1 Pound, washed and broken into pieces about 1-inch long
Small new potatoes
1 Pound (Red Pontiac Variety)
2 Tablespoon (Canola Oil)
1 1⁄2 Teaspoon, divided
1⁄2 Cup (8 tbs) (Or As Needed)
Place 1 pound of prepared green beans in a medium-sized pot. Add 2 tablespoons vegetable oil and 1 teaspoon salt. Pour water over the beans, until they are just covered. Bring to a boil over medium-high heat. Reduce heat and simmer for about 2 hours. Place new potatoes in with the (almost) cooked green beans. Add an additional ½ teaspoon salt, and additional water to cover the beans and potatoes. Bring back to a boil over medium-high heat. Reduce heat to low, and cook until potatoes are done. Pour into a serving bowl and serve immediately. If there are leftovers, they may be refrigerated and re-heated the next day. They are actually even better tasting the second time around! Enjoy!!! --Betty
Feeding a crowd? What better than green beans and new potatoes. Flavorful and creamy, this is one dish that is likely to win all hearts. The crunch of beans and soft bite of potato makes this meal just right for a Sunday night dinner or even formal entertainment. Watch the video recipe for a step-by-step instruction of the same.